Swordfish Steaks With Middle Eastern Flavors
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Grains | Seafood | 4 | Servings | |
INGREDIENTS
| 2 | 8oz swordfish steaks | |
| About 3/4" thick | ||
| 2 | T | Parsley, finely chopped |
| 1 | to 2 minced jalapeno | |
| Or other hot peppers, opt | ||
| 4 | t | Canola or vegetable oil |
| 3 | T | Lemon juice |
| 1 | Garlic clove, s minced | |
| 1 | t | Turmeric |
| 1 | t | Ground cinnamon |
| 1 | t | Ground cumin seeds |
| Salt and pepper to taste |
INSTRUCTIONS
1999 Place swordfish steaks in a shallow glass dish. In a small bowl, combine all the remaining ingredients. Spread mixture over both sides of fish. Cover and refrigerate for 1 hour. Prepare a charcoal fire or preheat a gas grill. Once the fire is at medium heat, grill the steaks for 4-5 min per side. The flesh should be opaque. Remove form the grill. Cut each steak into 2 portions and serve. Diane's Note: I don't see why this couldn't be prepared in the broiler. eating Well Recipe Rescue Cookbook ISBN 1-884943-01-2 pg 166 Posted to MM-Recipes Digest V4 #15 by jewel1@ix.netcom.com on May 22,
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Nutrition (calculated from recipe ingredients)
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Calories: 52
Calories From Fat: 42
Total Fat: 4.7g
Cholesterol: 0mg
Sodium: 2.9mg
Potassium: 66.3mg
Carbohydrates: 2.8g
Fiber: <1g
Sugar: <1g
Protein: <1g